Fettucine Alfredo Recipe
Fettuccine tossed in Pecorino Romano cream sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fettuccine Alfredo Ingredients
Method
Fettuccine Alfredo Directions
- 1
Cook the Fettuccine
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the fettuccine.
- 2
Make the Alfredo Sauce
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Reduce heat to low.
- 3
Combine Pasta and Sauce
Gradually whisk in the grated Pecorino Romano cheese until melted and smooth. Add the drained fettuccine to the skillet and toss to coat, adding reserved pasta water as needed to reach the desired consistency.
- 4
Season and Serve
Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with chopped parsley, if desired.
